Make Your Own Dinner!


Why not?  All the ingredients are before you – the thin tender chicken slices, marinated in lime juice, cumin, chili powder and other Mexican-forward spices.  Then there’s the smoked poblano peppers, also sliced thinly, the rich crema (Mexico’s version of crème fraiche or sour cream) surrounding it taming the heat.  Also present are cooling sprigs… Continue reading Make Your Own Dinner!

All Dressed Up


What if you took chips and salsa, a combination so pedestrian and somewhat inauthentic Taco Bell has a version, and gave it major enhancements, taking care to make everything from scratch, down to pulling your own tortilla chips from the oven?  Then you’d have chilaquiles, a flavorful and satisfying dish much more likely to be… Continue reading All Dressed Up

Streets of East L.A.


Chances are, if you send someone out for tacos in L.A., you never will get your food.  Sure, the initial purchase will be made, but something will happen between then and when the meal is supposed to arrive.  Too much temptation.  Those aromas intoxicate, causing one to lose all other thoughts. It’s likely the buyer… Continue reading Streets of East L.A.

Hail, Caesar!


Not Caesar Augustus, but Caesar Cardini, the restauranteur who invented this salad at his establishment in Acapulco, Mexico in the 1920s.  By legend, Cardini ran out of ingredients for a conventional salad at a particularly busy moment and, instead of giving in, he persisted and improvised with whatever the kitchen had on hand. This included… Continue reading Hail, Caesar!

Tan Is a Color Too


That’s why the milk cream that saturates today’s Chai Masala Tres Leches Cake is caramel-colored, not white as it is in more conventional varieties.  Black tea mixes with spices, including cinnamon, cardamom and allspice, and the combination in turn infuses sweetened evaporated milk and coconut milk with an ethereal hint of orange, and gives it… Continue reading Tan Is a Color Too

Your Salad Went on Vacation


Today’s entry provides a crisp, cooling escape from the swelter.  The first bite alone vaults one beyond the humidity and into a realm that’s green, lush and refreshing, far removed from July’s grasp. With refreshment comes clarity – there’s more to this than “just” a green salad, right?  A certain tingle, hint of spiciness perhaps,… Continue reading Your Salad Went on Vacation

Various Limes


Indeed, today brings Chicken Posole, as well as the limes that make it so delectable a soup.  There’s the citrus, of course, which contributes a vibrant zing, a sweetly tangy melody that boosts the other flavors.  The fruit’s qualities are familiar and require little additional elaboration. However, another sort of lime is significant too.  It… Continue reading Various Limes

World’s Longest Street


It must be, to make it all the way from Madrid to Mexico City.  Churros are gloriously of that street, offered at roadside stands throughout the Spanish-speaking world (and in a few fortunate outposts beyond), delighting pedestrians with crunchy bursts of sweetness.  To those unfamiliar, think of a cinnamon donut, except crisper and lighter.  Absolutely… Continue reading World’s Longest Street